Joffery’s Pigeon Pie from King’s Landing | Game of Thrones Inspired Recipes

The Starving Chef is supported by Hungry People like you. When you make a purchase through an affiliate link on my site, I may earn a little bit of cash on the side (at no extra cost to you) to help keep my kitchen running. Read our disclosures here.

What’s Up, Hungry People!

Welcome back to another Westeros-inspired delicacy. Today, we’re diving deep into the heart of King’s Landing to explore a dish that might just unite the Seven Kingdoms: Pigeon Pie. Yup, the very same pie that was the talk of King Joffrey’s (ill-fated) wedding and nearly became part of Sansa’s nuptials with Tyrion Lannister.

The Soul of the Seven Kingdoms

Pigeon Pie isn’t just a dish for the nobles; it’s a common staple in many of the realms. It’s enjoyed by both the highborn and smallfolk, making it the true democratic dish of Westeros. Seriously, someone send a raven to Daenerys before she dragon-blasts everything!

A Feast for Crows (or Cornish Hens)

So, what’s in this pie that everyone’s fighting over, aside from the Iron Throne? While you might think that making a pigeon pie requires you to go pigeon hunting, relax; we’re taking a different route. I used Cornish hen, the small but mighty cousin to the chicken, for the filling. Its meat is so tender that it practically melts on your tongue. If you’re lucky enough to have pigeon meat (in a parallel universe where you live in Westeros), go ahead and use that for an authentic touch.

Here’s What You Need

  • Flour: Forms the base for the pie crust, providing structure and texture.
  • Butter: Creates a rich and flaky crust when combined with flour.
  • Ice Water: Binds the dough together, ensuring it’s easy to work with.
  • Salt: Enhances the flavor of the crust.
  • Cornish Hen or Squab: The main protein, lending a tender and gamey taste.
  • Chicken Broth: Adds moisture and flavor to the filling.
  • Red Potatoes: Provides starchy goodness and a hearty texture.
  • Mushrooms: Infuses an earthy, umami flavor into the filling.
  • Zucchini: Adds a subtle, fresh crunch to the filling.
  • Carrots: Adds sweetness and color to the filling.
  • Onion: Contributes a savory base flavor to the dish.
  • Garlic: Introduces a pungent, aromatic depth to the filling.
  • Broccoli Florets: Brings a bright green color and a mild, crisp texture.
  • Rosemary: Offers a fragrant, pine-like aroma to the filling.
  • Sage: Imparts an earthy, slightly peppery flavor.
  • Marjoram: Adds a gentle sweetness and aromatic undertones.
  • Tarragon: Provides a hint of licorice-like flavor.
  • Red Pepper Flakes: Adds a touch of heat for complexity.
  • Lemon Juice: Offers a zesty, tangy kick.
  • Butter: Enhances the richness and silkiness of the filling.

Let’s Cook!

Start by tackling that pie crust. I whipped mine up using my trusty food processor, combining butter and flour to get that crumbly, perfect dough. Use cold water just enough to bind everything together. Roll it out only when it’s super cold. Want to go all out with decor like I did with crowns and feathers? Make a double batch of dough.

Prepping the Cornish Hen

For the meat, I followed my recipe from the Hound’s soon-to-be-published Roasted Chicken. You can just use a rotisserie chicken if you’re pressed for time. Remove the meat and shred it well.

Veggie Time!

Sauté your veggies, beginning with the heavier ones like potatoes, carrots, and onions. Once they’re a bit tender, toss in the lighter ones like squash. Pour the chicken broth and let it simmer away till most of the liquid is gone.

Unite the Kingdoms

Add the Cornish hen meat to the skillet, stirring it into the veggies.

To make the filling thicker, sprinkle some flour and stir until you get the consistency you want. This is not your typical runny chicken pot pie, folks.

Final Touch

If you’re using broccoli, add it in last to avoid turning it into green mush. Let the filling cool down for a good 15 minutes.

Assemble the Throne—Er, Pie

Roll out your pie crust, then fill your springform pan to the brim with the meaty, veggie goodness. Cover it with another layer of pie crust. And if you’re aiming for a Joffrey-wedding spectacle, prepare a smaller pie to stack on top after both have baked.

Decor and Bake

Inspired by Joffrey’s eventful wedding, I went all out with crust feathers, roses, and a crown.

Piece together the pie then brush with an eggwash and bake until the decorations have turned golden brown.

The Green Twist

For an extra kick, I added some leftover pesto I had from a recent carrot soup recipe. It brightened up the crust and added an unexpected burst of flavor.

Tips for Pigeon Pie from Game of Thrones

  • Cold Ingredients for Pie Crust: Make sure your butter and water are really cold when making the pie crust. This helps create a flaky crust. You can even pop your flour in the freezer for a bit if your kitchen is warm.
  • Uniform Chopping: Make sure you chop your veggies uniformly. This will ensure they cook evenly and that you don’t end up with some pieces that are too hard or too mushy.
  • Broth Reduction: When letting the chicken broth reduce, keep an eye on the skillet. If the liquid evaporates too quickly, the filling might end up too dry.
  • Too Much Liquid?: If your filling is too soupy, you can use a slotted spoon to transfer it to the pie, leaving the excess liquid in the skillet.
  • Spice Level: The red pepper flakes add a kick, but feel free to adjust the amount based on your heat tolerance. You can start with a half teaspoon and go up from there.
  • Herb Alternatives: If you don’t have sage, marjoram, or tarragon, dried herbs like thyme or oregano can be good substitutes. Just remember, dried herbs are stronger, so use less.
  • Egg Wash: For a shinier crust, you can add a teaspoon of milk or cream to your egg wash.
  • Prevent Soggy Bottom: To prevent a soggy bottom, you can pre-bake the bottom crust for about 10 minutes before adding the filling.
  • Pie Decorations: If making decorative elements from the pie crust, remember they may brown faster than the rest of the pie. Keep an eye on them and cover with foil if needed.
  • Test for Doneness: Insert a knife into the pie; if it goes through easily and the veggies feel soft, your pie is ready.
  • Cooling Time: Allowing the pie to cool for a bit before slicing can make for cleaner, more intact servings.
  • Storage: This pie freezes well. Just wrap it tightly and store it in the freezer for up to 3 months. Reheat in the oven until warm throughout.

And just like that, you’re one step closer to ruling the culinary Seven Kingdoms! This Pigeon Pie, inspired by the feasts of King’s Landing, is more than fit for a queen or king. Serve it up at your next gathering and watch your guests’ eyes light up faster than wildfire in Blackwater Bay. A word to the wise: maybe have someone check that wine for poison. Enjoy, Hungry People!

Pigeon Pie from King’s Landing | Game of Thrones Inspired Recipes

The Starving Chef
Indulge in a Game of Thrones-inspired pigeon pie recipe, fit for the finest feasts of Westeros.
No ratings yet
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Fictional Feasts
Cuisine Game of Thrones
Servings 8



  • 3 cups flour
  • 1 cup butter cold
  • ½ cup ice water
  • ½ teaspoon salt


  • 16 oz cornish hen or squab
  • ½ cup chicken broth
  • 4 red potatoes chopped
  • 4 mushrooms sliced thin
  • 1 cup zucchini sliced thin
  • 1 cup carrots chopped
  • ½ cup onion chopped
  • 6 cloves garlic minced
  • 2 cups broccoli florets
  • 3 tablespoons rosemary
  • 1 tablespoon sage
  • 1 tablespoon marjoram
  • 1 tablespoon tarragon
  • 1 teaspoon red pepper flakes
  • 2 tablespoons lemon juice
  • 2 tablespoons butter
  • 3 tablespoons water + 1 egg whisked for egg wash
  • salt & pepper to taste


  • Use a food processor to combine the flour, cold butter, and salt into a crumbly dough. Slowly add the water and pulse until a smooth dough forms. Chill until ready to roll out, or for about one hour.
  • Remove the meat from the cornish hen, then chop the vegetables and herbs. Melt the butter in a large skillet. Add the potatoes, onions, and carrots and sauté until softened. Then add the mushrooms, garlic, and zucchini.
  • Add the chicken broth to the skillet and let the volume of liquid reduce by half. Stir in the cornish hen meat and broccoli. If the filling has too much liquid, sprinkle about a tablespoon of flour over the filling to thicken it. Stir in the sage, marjoram, tarragon, and red pepper flakes.
  • Preheat the oven to 350°F. Roll out the pie crust to about a quarter of an inch thick. Butter and flour the inside of a pie pan or springform pan. If making stackable pies, use a smaller ramekin or pan for a second pie. Reserve enough of the pie crust to make decorations, as desired.
  • Line the inside of the pie pans with crust, then quickly pour in the filling. Cover the filling with a second layer of pie crust. Seal the edges of the crust together, then brush the tops with egg wash.
  • Bake for 35-45 minutes or until the tops of the pies have started turning golden brown. The tops should sound hollow when tapped in the center. Remove from the oven and cool.
  • Optional: Decorate the pies with remaining pie crust (examples: feathers, roses, a crown, etc). Brush with egg wash and then bake for an additional 15-25 minutes until the decorations have browned. Cool slightly.
  • Serve the pie warm or at room temperature. Cut with Valyrian steel. Enjoy!
Keyword cornish hen, pie, pie crust
Tried this recipe?Let us know how it was!